Chicken and Leek Filo Pie

• масло↗75g g
• пореї↗2

  розрізані навпіл уздовж і нарізані

• печериці↗300g g

  нарізані

• борошно↗25g g
• курячий бульйон↗300ml ml
• відварене куряче м'ясо300g g

  подрібнене

• жирні вершки75ml ml
• цільнозернова гірчиця↗2 tbsp tbsp
• петрушка↗small handful
• тісто філо↗6 sheets of
• оливкова олія↗60ml ml
• листя чебрецю↗1 tsp tsp
• насіння чорнобривця1 tsp tsp
• капаcта та картопляне пюре

  для подачі (за бажанням)

Step-by-step instructions

1. 1

   Heat one third of the butter in a large pot, cook the leeks for 10 minutes until soft, then transfer them to a plate and repeat the process with the remaining third of butter and the mushrooms. Heat the remaining butter in the same pot and, once melted, add the flour, stir and cook the “sandy” mixture for 1 minute, then gradually pour in the chicken stock in batches. Keep on low heat, simmer for 5 minutes, then add the chicken, leeks, mushrooms, cream and mustard to the sauce, add parsley and season with salt and finely ground black pepper. Pour the mixture into a 20 cm pie tin and let it cool.

2. 2

   Preheat the oven to 190 °C/170 °C with convection/gas 5. Lay a filo sheet on a cutting board and brush it with olive oil, then place it over the pie so that the corners rest against the sides of the tin, and repeat the process, offsetting the next sheet slightly – the idea is to create a “fan” of filo sheets. Brush each layer with oil, and on the final layer sprinkle salt, thyme leaves and nigella seeds. Gently press the pastry against the edges of the tin. Bake for about 1 hour until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mashed potatoes, if desired.